Chicken and Gouda Cannelloni
A creative twist on traditional cannelloni, featuring chicken, gouda, and herbs, all wrapped in freshly cooked pasta and baked to a golden brown. A delicious and satisfying Italian-inspired dish.
- Prep
- 25 min
- Cook
- 30 min
- Total Time
- 55 min
- Servings
- 4
- Difficulty
- hard
- Cuisine
- Italian
Ingredients
- 1.5lbsChicken Breast, diced
- 1cupMilk
- 1Egg, beaten
- 12cupPasta Sheets
- 1mediumCucumber, diced
- 1tspPaprika
- 0.5tspChili Powder
- 1cupRice, cooked
- 0.5cupYogurt
- 1.5cupsGouda Cheese, shredded
- 3clovesGarlic, minced
- 0.25cupFresh Herbs, chopped (e.g., parsley, basil, oregano)
Step-by-Step
- 1
Preheat the oven to 375°F (190°C).
5m - 2
In a large skillet, cook the diced chicken over medium heat until no longer pink, about 8-10 minutes. Remove from heat and let cool slightly.
10mmedium heat - 3
In a food processor, combine the cooked chicken, milk, beaten egg, paprika, chili powder, and salt and pepper to taste. Pulse until the mixture is smooth and well-combined.
5m - 4
Cook the pasta sheets according to the package instructions until al dente. Drain and set aside.
10m - 5
In a bowl, mix together the diced cucumber, cooked rice, yogurt, and half of the shredded Gouda cheese.
5m - 6
Spread a thin layer of the chicken mixture onto each pasta sheet. Top with a spoonful of the cucumber-rice mixture. Carefully roll up the pasta sheets to create the cannelloni.
10m - 7
Arrange the cannelloni in a baking dish. Top with the remaining shredded Gouda cheese, minced garlic, and chopped fresh herbs.
5m - 8
Bake the cannelloni in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
30m375°F (190°C)